This easy and delicious dinner is super quick to make and packed full of flavour.


  • ½ pineapple, skin and core removed, cut into chunks

  • 1 tbsp cornflour

  • ¼ cup tamari (alternative is soy sauce)

  • ¼ cup apple cider vinegar (alternative is white wine vinegar)

  • ¼ cup honey

  • 1 tbsp extra virgin olive oil

  • 8 chicken thigh fillets, cut into 3-4 pieces each

  • 2 garlic cloves

  • 3cm piece of fresh ginger

  • 1 red capsicum

  • 1 green capsicum

  • Brown or black rice, to serve


  • 1.

    Blend half of the pineapple in a food processor to make a smooth puree. Pour into a bowl and whisk together with the cornflour, tamari, apple cider vinegar and honey.

  • 2.

    Heat the oil in a wok or large frying pan. Add the chicken pieces and brown on all sides for a few minutes.

  • 3.

    Finely chop the garlic and ginger, and cut the capsicum into bite-sized chunks. Add to the chicken in the wok and fry for a few minutes.

  • 4.

    Then add the sauce to the wok, mix well, cover and simmer for 6 minutes. Add the remaining pineapple chunks to the pan and cook for a further 5 minutes.

  • 5.

    Serve with brown or black rice.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 258kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 14g
  • Carbohydrate 20g
  • Sugar 18g
  • Sodium 1068mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by: Dr Joanna McMillan for Australian Pineapples

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